For the pumpkin fries you can use the Hokkaido pumpkin with the skin. Wash the pumpkin well, cut in half and cut into wedges about 1 cm thick.
Coat with sunflower oil. Season one half with curry sweet and one half generously with barbecue seasoning salt.
Place the pumpkin wedges on a baking tray with baking paper and bake in the oven at 200°C for about 15 minutes.
Mix yogurt with a pinch of magic salt and sun kiss spice flower mixture. Serve as a dip with the pumpkin fries.
Preparation Tip:
Serve the pumpkin fries with the meat.